Maman Blanc’s slow-cooked lamb

Method

1. Preheat the oven to 140°C/fan120°C/gas. Heat 1 tbsp of the olive oil in a large, heavy-based casserole. Add the lamb and cook until browned all over. Mix the garlic and thyme with the sea salt and black pepper, stir into the casserole and fry over a gentle heat for 2-3 minutes.
2. Pour the stock over the lamb, cover with a lid and place in the oven for 2 hours until the meat is very tender.
3. Meanwhile, heat the remaining oil in a frying pan, add the peeled shallots, celery and carrots, and cook until golden. Remove the lamb from the pan and set aside to keep warm.
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4. Add the browned shallots, celery and carrots to the stock, place over a low heat and simmer for 45 minutes, uncovered. Return the lamb to the pan and heat through. Serve with creamy mashed potato.